MARIA THERESE

2024 • 8 GUESTS • 4 cabins

Specifications

Length: 68 ft.

Builder: Sunreef Yachts

Year: 2024

Beam: 36 ft.

Draft: 4.5 ft.

From $63,500 to $69,500 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: Yes

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: 13
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Yes
  • Kosher: Inq
  • # Dine In: 8
  • BBQ: Yes
  • Crew Smokes: Inq
  • Guest Smoke: No

Water Sports

  • Dinghy: Yes
  • Dinghy Horsepower: 70HP
  • Dinghy Pax: 10
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: 10
  • Underwater Camera: Yes
  • Kayak: Yes
  • Stand Up Paddle Boards: 3
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    1 x Tender Highfield Sport 460 with 70hp Yamaha outboard engine
    1 x Lift E-Foil V4
    1 x Electric Surfboard – Awake Ravik 3
    3 x Sea Scooters
    3 x Paddleboards
    2 x 10’x10′ Boat Inflatable Docks
    2 x Hangout Chairs
    3 x Hangout Lounges
    2 x Underwater Cameras
    10 x Snorkel Sets
    1 x Kayak – Deus Aero – 1 person
    Tube – Airhead Inflatable – 3 person
    Wakeboard
    Kite board
    Beach Games – Bote Bag Toss, Smash Ball

    *All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Currently flexible with pick-up and drop off in Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI & USVI) with NO DELIVERY FEES (depending on charter bookings).
  • Summer Base Port: USVIs & BVIs
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Flag: Cayman Islands

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Summer 2025 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500
Winter 2025 to 2026 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500
Summer 2026 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500
Price Details
***Special Offer: 10% discount for remaining availability in Nov and Dec 2025 in USVI. Summer 2025 & Winter 2025/2026: Caribbean All Inclusive Weekly Rates: 2 pax: USD 63,500 3 pax: USD 64,500 4 pax: USD 65,500 5 pax: USD 66,500 6 pax: USD 67,500 7 pax: USD 68,500 8 pax: USD 69,500 * Christmas and New Years: 7 night minimum CHRISTMAS: 1-8 guests USD 95,000 NEW YEARS: 1-8 guests USD 105,000

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

Samuel Marque Captain

the crew

Captain: Samuel Marque
Nationality: French
Languages: French & English

Captain Samuel Marque brings a unique blend of expertise, adventure, and genuine passion for the ocean. Originally from France and raised on the shores of Bali, Sam’s love for the sea started early, progressing from dinghy sailing as a child to commanding luxury yachts across the globe. His background in competitive surfing speaks to his deep respect for the water and the skills that come with it.
Sam holds a Yachtmaster Offshore certification, Approved Engine Course (AEC1), and is a PADI Open Water Diver. Fluent in French, English, and Indonesian, he’s as comfortable navigating cultural nuances as he is plotting a transatlantic passage.
With thousands of nautical miles under his belt, from the Mediterranean to the Caribbean and Southeast Asia, Sam is known for his meticulous approach to navigation and his ability to create unforgettable guest experiences. Over the past three years, he has successfully run charters between St. Martin (SXM), the US Virgin Islands (USVI), and the British Virgin Islands (BVI), showcasing his deep knowledge of these cruising grounds and his commitment to delivering seamless itineraries. Whether leading flotillas in Greece or managing ocean crossings, he thrives in dynamic environments and adapts seamlessly to every challenge.
More than a captain, Sam is a storyteller and a true seafarer. His dedication to safety and passion for sharing the magic of the ocean ensure that every journey leaves guests with the best memories cherished forever.

Chef: Cassie Pepin
Nationality: American
Languages: English

Chef Cassie is a versatile and globally experienced Yacht Chef with a strong background in both sailing and motor yacht charters. Having served as Sole Chef aboard multiple Bali 5.4 catamarans and an 86ft motor yacht in the Caribbean, she specializes in full-board charters for up to 8–12 guests, delivering refined, globally inspired menus tailored to each guest’s preferences.

Trained at the Institute of Culinary Education in New York, with advanced pastry studies from the Culinary Institute of America and Escoffier School of Culinary Arts, Cassie blends classical technique with creativity and presentation. Her diverse culinary style spans Mediterranean, Asian, Latin American, and modern coastal cuisine, complemented by strong provisioning, budgeting, and charter-hosting expertise.

With additional experience in event management, floral design, and yacht hostess duties, Cassie brings a natural flair for tablescapes, guest experience, and seamless service. Energetic, adaptable, and passionate about life on the water, she combines culinary excellence with warmth and professionalism to elevate every charter she joins.

Deckhand: Rico Van Rooyen
Nationality: South African
Languages: English and Afrikaans

Rico is a commercially endorsed Yachtmaster Offshore and experienced maritime professional with over 15,000 nautical miles of sea time, including an Atlantic crossing. He has worked across a wide range of sailing and power vessels, from monohulls to large catamarans, and brings hands-on expertise in navigation, boat handling, maintenance, and tender operations.

With experience as First Mate and Deck Engineer, Rico has operated extensively throughout the Caribbean, South Africa, and the Atlantic, managing both charter operations and long-distance deliveries. His responsibilities have included overseeing off-season maintenance, troubleshooting mechanical systems, and ensuring vessels are charter-ready to the highest standards.

Rico’s background in the automotive industry strengthened his skills in people management, inspections, and technical problem-solving, all of which translate seamlessly into the maritime environment. A PADI Advanced certified diver, fluent in English and Afrikaans, and a natural leader, he is known for leading by example, maintaining strong team alignment, and creating a calm, professional onboard atmosphere.

Stewardess: Elba Diaz
Nationality: Spanish
Languages: English and Spanish

Elba is an experienced Stewardess with a strong background in high-end Mediterranean yachting. Having worked across a range of motor yachts from 52ft to 106ft, including Ferretti Custom Line and Mangusta models, she brings hands-on expertise in both interior service and deck operations.

With experience as both Sole Stewardess and Chief Stewardess, Elba has managed full interior programs, coordinated guest services, provisioning, and budgeting, and supported navigation watches and tender operations. Her calm professionalism, attention to detail, and ability to transition seamlessly between departments make her a reliable and adaptable crew member in both private and charter settings.

STCW-certified and holding advanced safety qualifications, Elba combines refined service standards with strong deck capabilities. Her background in interior design and event styling further enhances her presentation skills, ensuring guests enjoy a polished, welcoming onboard atmosphere.

Sample Menu

Weekly Sample Menu
Day One
Welcome Snacks
Dressed oysters on the half shell
Assorted savoury pate à choux
Dinner
Moqueca – Brazilian seafood stew of lobster, mussels, and sea bass in a roasted red pepper & coconut sauce
Served with rice & Brazilian cheese bread
“Key Lime Pie” Pavlova
Day Two
Breakfast
Individual Shakshukas & Mediterranean sausage
Fresh pita bread, labneh, & fresh fruit
Lunch
Korean slow-cooked pork belly lettuce wraps
Scallion pancakes & steamed rice
Traditional sauces and pickled veggies
Happy Hour
Seared scallops with Parmesan espuma
Dinner
63-degree sous vide egg in miso soup
An assortment of traditional Japanese omakase plates:
Steamed gyoza
Fresh nigiri
Hand-rolled sushi
Matcha-burnt Basque cheesecake
Day Three
Breakfast
Lobster Benedict on a potato rosti
Hollandaise sauce
Fresh blueberry muffins & tropical fruit
Lunch
Thai lemongrass and ginger crispy chicken wings
Cucumber & mango salad with a ginger vinaigrette
Egg fried rice
Happy Hour
Pork Katsu Bites
Dinner
Roasted peach caprese
Agnolotti del Plin in a brisket sauce with ricotta cream & crispy sage
Blood Orange Tiramisu
Day Four
Breakfast
Bagels, fresh hot smoked salmon, cream cheese, onions, capers, tomato & fried eggs
Fresh fruit plate & overnight oats
Lunch
Tuna Poke Mosaic
Happy Hour
Lobster tuile sandwiches filled with lobster bisque mousse
Dinner
Thai crispy rice salad
Crispy duck leg confit Khao soi curry
Fresh cardamom & chai ice cream with babka bits
Day Five
Breakfast
Crispy roasted potato hash with sautéed red peppers, onion & sausage, topped with a fried egg & queso fresco
Homemade muffins & fresh fruit plate
Lunch
Olive oil poached tuna loin
Nicoise salad of fresh greens, haricot vert, tomatoes, fingerling potatoes & a hard boiled egg
Happy Hour
Assorted charcuterie & crudite
Dinner
French onion soup
Filet mignon and fresh cut french fries with bearnaise sauce and roasted asparagus
Chiffon cake with fresh berries
Day Six
Breakfast
Cinnamon Brioche French Toast
Glazed banana & whipped mascarpone
Soft-boiled eggs, bacon and yoghurt parfaits
Lunch
Greek-style bowl with fresh salad, pickled vegetables, cous cous, homemade lamb meatballs & sauces
Happy Hour
Crispy rice paper tacos with bang bang shrimp
Dinner
Watermelon, feta & mint salad
Moroccan fish tagine & saffron rice tahdig
Roasted za’atar cauliflower with garlicky lemon tahini
Pistachio creme brulee

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